Pumpkin Pecan Pie

1. Gather the ingredients.

2. Preheat oven to 350 F (180 C/Gas 4).

3. If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet. Or use the recipe below for a food processor crust.

4. In a small bowl, combine 1 egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt.

5. Spread the mixture inside the pie crust.

6. In a medium bowl, beat the remaining two eggs slightly.

7. Stir in the corn syrup and remaining 2/3 cup sugar, melted butter, and vanilla; stir until well blended.

8. Stir in pecans.

9. Carefully spoon the pecan filling over the pumpkin mixture.

10. Bake the pie for 50 to 60 minutes or until the filling is set around edge. Cool pie completely on wire rack.

11. Serve and enjoy!

To Make the Pie Crust

1. Gather the ingredients.

2. In a food processor, pulse the flour with the salt and 1 or 2 teaspoons sugar.

3. Scatter the pieces of chilled butter over the flour mixture and then pulse 5 or 6 times, or until it resembles coarse crumbs. There should be some pea-size pieces of butter still visible.

4. Add 3 to 5 tablespoons of ice water in a stream while the machine is running, just until the dough begins to form clumps. Turn it out onto a floured surface and squeeze it until it holds together. Moisten your hands if necessary, but don't knead the dough or overwork it.

5. Shape the dough into a flattened disk and wrap in plastic wrap.

6. Refrigerate the dough for 30 minutes.

7. Roll the chilled dough out on a floured surface into an 11- or 12-inch circle and line the pie plate. Flute the edge as desired.